By The rasam was already done, the sambar already cooling, and there was still a fennel bulb and two bell peppers sitting on the counter from last week’s market run — ordinary ingredients waiting, the way ordinary weeks do, to be used up without ceremony. Roasting them felt right: high heat, a little olive oil, no fuss, just the oven doing its quiet work while the rest of the evening continued. That’s the recipe below — nothing milestone-worthy, just exactly what Tuesday required.
Roasted Fennel and Peppers
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 2 medium fennel bulbs, trimmed and sliced into 1/2-inch wedges (fronds reserved for garnish)
- 2 large bell peppers (any color), seeded and cut into 1-inch strips
- 3 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon red wine vinegar
Instructions
- Preheat. Heat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Prep the vegetables. Slice fennel bulbs through the root end into 1/2-inch wedges so each piece holds together. Cut bell peppers into 1-inch strips. Spread both evenly on the prepared baking sheet in a single layer.
- Season. Scatter the sliced garlic over the vegetables. Drizzle with olive oil, then sprinkle with salt, black pepper, and oregano. Toss gently to coat, then spread back into a single layer.
- Roast. Roast for 25–30 minutes, flipping once halfway through, until the edges are caramelized and the fennel is tender when pierced with a fork.
- Finish. Remove from the oven and drizzle with red wine vinegar. Toss lightly and taste for seasoning. Transfer to a serving platter and scatter a few torn fennel fronds over the top if desired.
Nutrition (per serving)
Calories: 130 | Protein: 2g | Fat: 10g | Carbs: 11g | Fiber: 3g | Sodium: 310mg